Fish Tacos

When I was little, we ate tacos almost once a week. Now that I am the one fixing the meals, we have tacos almost every week.   OUR FAMILY LOVES MEXICAN FOOD!  About 6 years ago, I traveled to Mexico and first heard of fish tacos.... Just the thought of them sounded awful!  Then about 2 years ago, I decided I would take the plunge and try them.  WOW!  What more can I say, I'm hooked.  It just so happens that they are also Gluten free... perfect way to change up the chicken breast with rice and vegetables.  You can also make them corn free by putting them in a normal tortilla.  Your choice!

Fish Tacos

1 pound fresh tilapia
2 tbsp lemon or lime juice
Salt, Pepper, Garlic, onion powder
Dash of ground chili pepper

Cabbage (I usually buy the coleslaw mix)
1/4 cup mayo or miracle whip-- Veganese (for those dairy free)



2-3 tbsp Sriacha  (its in the asian aisle, but has the most amazing flavor!)
Avocado
tomato
1 lime
Tortillas

Season tilapia with salt pepper, garlic and onion powder.  Sprinkle chili pepper on... We like ours spicy so we add more than most people do.  Cook on high heat for 4-5 minutes covered.  Flip over and add lemon or lime juice to get all those wonderful flavors off the bottom of the pan.  Cook for another 4 minutes uncovered.  When fish is cooked through (it will flake) shred with a fork until small chunks remain.

Mix together 1/2 bag of coleslaw cabbage, 1/4 cup may or miracle whip, sriacha, salt pepper.  Again, we like ours spicy so we usually add a little more as you can see by the picture.

Place meat in tortilla top with slaw.  Add avocado, chopped tomato, and squeeze a wedge of lime.  SO TASTY!!

What's a s'more, without the marshmallow?

When we first discovered that my daughter had a corn allergy, we thought, oh thank heavens it isn't as bad as wheat... What we didn't realize is that although she can eat more than if she had wheat, but it is NEVER labeled.  That means double duty every time I go to the grocery store.

The other night we wanted to make s'mores.  My kids were so excited because lets face it, what kid doesn't like marshmallows?  I researched a little bit and found a few recipes.  I combined a couple of them and came up with this...

Homemade Marshmallows

2 packets unflavored gelatin (we used Knox)
1/2 cup water
2 cups sugar
1/2 cup water
1 1/2 tsp vanilla

Mix 1/2 cup water and gelatin in small bowl.  Let set. (this part looks SO gross... its just turns into a goo)

Meanwhile, in a medium sauce pan add sugar.  Pour water over sugar and turn on the heat.  DO NOT STIR...  (You are making what is called invert sugar, if you stir it, it becomes crystally, and makes stiffer marshmallows)  Bring to a boil until all sugar is dissolved.

When it is dissolved add gelatin mixture and remove from heat.  Add vanilla.  Place in stand mixer and mix.  It usually takes about 10 minutes in a mixer.  At first you may think the brownish colored water will never take shape and then all of a sudden it starts getting bigger and bigger and whiter and whiter.

Once stiff peaks form, turn off mixer and spread marshmallow fluff into a 9x9 pan greased and then coated with Tapioca Starch.

Let cool for an hour in the fridge and then cut marshmallows into shapes.  After cutting each one roll in tapioca starch so they will not stick to each other.

My favorite movie growing up was the Sandlot, so I close with a tribute to the one who made everyone love s'mores.

First you take the Graham... You stick the chocolate on the graham.  Then you roast the mallow.  When the mallow's flaming you place it on the chocolate and cover it with the other end.  Then you STUFF.

As for Graham Crackers we use the Smoreables for the Gluten Free kind and the Keebler or Winco brands for the Corn free.  ENJOY!

Salsa and Black bean Shredded Chicken & Gluten free tortillas

In our house, Mexican food is a staple.  We have it at least twice a week!  We just love it!

I came across a slow cooker recipe for Black bean and Salsa Chicken that I really really liked and have used on many occasions, but wanted to change it a little to fit our pantry a little better.

Salsa and Black bean shredded chicken

1- 14 oz can crushed tomatoes
1- 7 oz can chopped green chilies
1/2 tsp ground arbor chili
1 tsp salt
1/2 tsp pepper
1 tsp garlic
1/2 onion chopped
1- 14 oz can black beans
2 chicken breasts

Add all ingredients to crock pot and cook for 4 hours on high or 6 hours on low.  Once cooking is completed, shred chicken with 2 forks.  Serve over rice or in a tortilla with sour cream etc.

For this one I cooked in the crock pot but didn't have enough time for the chicken to finish cooking, so I cooked the last 20 min on the stove top... hence the pictures in a pan. Also the first picture doesn't have the beans in it because my son cannot have them.  I usually take his chicken and sauce out and then add the beans for the rest of us.


Along with this, I made homemade tortillas... something I absolutely love.  Most cookbooks have a regular flour tortilla, so I decided to make non corn tortillas for my little guy to have.  They turned out pretty good!

Corn free Flour Tortillas

1 tbsp shortening
1/2 tsp salt
1/2 cup warm water
1/4 tsp soda
1/8 tsp guar gum
1/4 cup gluten free flour blend from America's Test Kitchen-  Recipe Here

Mix shortening, salt, warm water, soda together. Mix flour and guar gum together and add to the water mixture.  Mix until it forms a ball. Separate into 2 sections.  Spread tapioca flour on counter an roll out into a circle.  Place on hot dry skillet (about medium heat) until it starts to brown.  Turn over and then ENJOY!

I noticed that the dough was super soft and would tear easily.  I used a spatula to move it from the counter to the pan and it worked a lot better than picking it up with my hands.

Dinner Menu for the week

I am just getting around to putting this on, but here is our menu for the week!

Friday
Costco hot dogs (gluten and Corn free!!)

Saturday
Homemade Pizza

Monday
Beef and Bean burritos/carrots
(can use corn tortillas for GF, or just eat inside mixture)

Tuesday
Zucchini Boats (Recipe Below)

Wednesday
Homemade French Toast
(Gluten free bread recipe to follow)

Thursday
Crepes with Chicken and peppers

Zucchini Boats

It has been a few days since my last post... Sick kids + no sleep = one tired mama.  But we are finally over it YEAH!!

It is summer and I love to garden.  Yesterday we went to our garden and picked our first Zucchini of the season!  I was so surprised that they were all ready to pick!  I made this recipe because I love all the vegetables from the garden and especially in the fall we eat ALOT of this.  Probably more than my husband would like.  Oh well... its just one season a year we get to eat it.  And besides, what is more fun that eating a boat?

Zucchini Boats

2 small zucchini
1/2 pound Italian Sausage
1/2 onion, diced
1/2 bell pepper, diced
1 tomato
2 eggs
Garlic Salt
Pepper

Cook sausage along with peppers and onions until sausage is browned.  Add diced tomato, salt and pepper.

Cut zucchini in half lengthwise and scrape out seeds into sausage mixture.  Remove from heat.

Crack 2 eggs into a mixing bowl and mix with fork.

Add sausage mixture and stir.  Fill zucchini halves with mixture and bake at 450 degrees for 20 min or until zucchini is tender.

Ta Dah!!!

America's Test Kitchen... My new friend

About 2 years ago my sister gave me a cookbook compiled by America's Test Kitchen.  They have a TV show where they basically have figured out the science behind cooking.  They test out how different ingredients make the recipe turn out.  Let me just say I have tried so many of their recipes... and every single one has ALWAYS turned out perfect.

Well when allergies came into view, I didn't use it as much because I basically went back to the basics and well, I was in survival mode.  About 3 months ago, I got an email from America's Test Kitchen saying they just produced a new cookbook... A GLUTEN FREE one!  As excited as I was, I wasn't to hopeful that the recipes wouldn't contain corn, or oats, or beans...  Another frustration I have with most Gluten Free cookbooks is each recipe calls for 10 different flours, some hard to find, and then you try it and it tastes like cardboard.  Lets face it, I really don't like very many Gluten free cookbooks.  Well, I decided to check it out anyway and to my surprise this was different.  They developed their own flour blend, that they use in ALL their recipes.  Some contain others in addition, but for a majority, they use their own blend, AND ITS CORN & OAT FREE!

I told my husband and my sister that that is what I wanted for my birthday.  About a month ago in the mail, Happy Early birthday to me, came the cookbook!  Thanks sis!

I bought all the flour to make their "blend" which cost me a grand total of $9 to make 9 cups, plus I had extra flour left over to make another batch.  Not to bad considering the price of most blended flour these days.  Also in the book it suggests 2 other types of flour blends that will work with their recipes.  It explains if you use this kind of flour how it will turn out and how if you use the other, it might have a different texture.

It has been so exciting to try their recipes.  I love the why's behind the cooking.  I have found that as I have been doing my own recipes, I will say, oh this needs more structure, I will add extra of this or I should beat the egg whites first to help it stay light.

I have made quite a few things over the past month out of it, and I have not been disappointed.  I honestly think its my new best friend.

For those of you looking for a good Gluten free cookbook, I would highly reccomend searching out this one.  If you don't want to buy the cookbook but try the flour blend, it is on their website

HERE

(I would recommend getting a scale because they explain in the book how too much or too little can affect the recipes.)

I honestly love looking for ways to make my food better.  This is more than a cookbook it is more like a text book on how to succeed in making gluten free food.

I should probably add... I have no affiliation with America's Test Kitchen.  I just love that book!

10 Minute Peanut Butter Cookies

When I first found out that my son was allergic to gluten, I tried making some chocolate chip cookies, with plain white rice flour... I vowed that I would never make any thing like that ever again... yes they were probably the worst cookie I had ever tasted.

Then I set out to find a cookie recipe that didn't contain any kind of flour and just happened to find this one.  It is always my go to because I always have the ingredients in my pantry, and they are fast.  From start to when the timer beeps I can have these finished, clean up as well, in 10  minutes.

My little guy loves to put chocolate chips in them (or even a Hershey Kiss) or even just criss crossed like the classic peanut butter cookies are.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda

Add all ingredients together and mix until combined.  Place 1 tablespoon in your hand and roll into a ball.  Flatten with a fork or add chocolate chips.  Cook in a 400 degree oven for 7 1/2 minutes.

Some recipes don't call for baking soda, and they come out just fine.  I like to add the baking soda because it causes them to rise and therefore creates a softer chewy texture.  If you omit the baking soda, they are more of a crunchy cookie.